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  Recipe Home » Misc » Chickpea & Artichoke Heart Stew (Aquarius)
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  Chickpea & Artichoke Heart Stew (Aquarius)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 298
Ingredients:
4 cup Water, or
Vegetable broth
1 1/2 cup Chopped onion, (2 medium)
2 cl Garlic, minced
1 tbsp Olive oil, (or 2)
1 tsp Turmeric
1 tsp Paprika, sweet
4 medium Potatoes, red or white
1 Fresh rosemary, or
5 Fresh sage, leaves, crushed
1/2 cup Cooked winter squash, or sweet potato - puree
3 cup Cooked chickpeas, drained and rinsed
(two 15-oz cans)
14 oz Artichoke hearts, water packed
(about 1-1/2 cups), quartered
Salt and pepper, to taste
Options:
Lemon wedges
Grated Parmesan cheese, or pecorino
Instructions:
Recipe by: Moosewood Restaurant Cooks at Home Prepare potatoes: scrub,
remove eyes; cut into 1/2-inch cubes (4 cups).

In a large saucepan, bring the water or vegetable stock to a simmer.

Meanwhile, in a large skillet, saute the onions and garlic in oil for
about 8 minutes or until soft. Stir in the turmeric and paprika;
saute for 1 minute. Add the potatoes, rosemary, sage and the
simmering water or stock. Cook for about 12 minutes, until the
potatoes are tender. Stir in the pureed squash or sweet potatoes, and
add the chickpeas and artichoke hearts

Remove the rosemary sprig and discard it. Add salt and pepper to
taste, then return to a simmer.

Serve with lemon wedges and top with pecorino or Parmesan cheese.
Makes 4 to 6 servings. - From "Moosewood Restaurant Cooks at Home,"
by the Moosewood Collective (Fireside, $15 paperback).

Published by Ann Burger, Food Editor, Post and Courier, Charleston,
SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr
23, 97; MC estimates 15.8 CFF, 311 cals, 5.8g fat.

MC note: Cooked winter squash is linked to canned pumpkin.
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